Fennel and carrot slaw with olive dressing
Refreshing and zesty, this Fennel and Carrot Slaw with Olive Dressing combines crisp fennel bulbs, sweet carrots, and savory sun-dried tomatoes, all tossed in a tangy lemon and vinegar dressing. Perfectly accented with red pepper spice, fresh parsley, and briny olives, this vibrant salad is a delightful side dish or a light lunch. Healthy, easy to make, and bursting with Mediterranean flavors, it’s sure to become a favorite in your recipe collection.
- 06 May 2024
- Cook time 50 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Fennel and carrot slaw with olive dressing is a refreshing and healthy dish that combines the unique flavors of fennel and the sweetness of carrots with a tangy olive dressing. This delightful slaw is perfect as a side dish or a light, nutritious snack.
Ingredients:
Instructions:
- Rinse the fennel bulbs thoroughly. Trim off the stalks and any wilted outer layers. Cut the bulbs in half lengthwise and remove the tough core. Thinly slice the fennel bulbs using a sharp knife or mandoline.
- Peel the carrots and cut off the ends. Shred them using a box grater or a food processor with a grater attachment.
- Coarsely chop the fresh parsley.
- In a small bowl, combine the olive oil, lemon juice, and vinegar. Mix well until thoroughly combined.
- Finely chop the sun-dried tomatoes and olives. Add them to the dressing mixture.
- Stir in the red pepper and fresh parsley. Mix until the dressing is evenly blended.
- In a large mixing bowl, combine the sliced fennel and shredded carrots.
- Pour the olive dressing over the fennel and carrot mixture. Toss everything together until the vegetables are well-coated with the dressing.
- Transfer the fennel and carrot slaw to a serving dish.
- Optionally, garnish with extra chopped parsley or a few whole olives.
- This slaw can be served immediately for a crunchy texture or refrigerated for 30 minutes to allow the flavors to meld.
Tips:
- Thinly slice the fennel bulbs to ensure they mix well with the other ingredients and provide the right texture.
- Use a sharp knife or a mandolin slicer for even, thin slices of fennel and carrots.
- Let the slaw sit for at least 10 minutes after mixing the dressing to allow the flavors to meld together.
- For added texture and flavor, consider adding a handful of toasted nuts or seeds on top of the slaw before serving.
- If you prefer a less tangy dressing, reduce the amount of vinegar and lemon juice slightly according to your taste.
- Feel free to experiment with additional herbs such as dill or mint to complement the fennel and carrot flavors.
Enjoy your freshly prepared fennel and carrot slaw with olive dressing! This vibrant and crunchy slaw is sure to be a hit at your next meal, offering a burst of fresh flavors and a healthy dose of nutrients.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 2.94g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 7g | 17% |
| Sugar 10g | 10% |
| Fat | |
| Fat 12g | 14% |
| Saturated 1.76g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 710ug | 78% |
| Choline 27mg | 5% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.94mg | 12% |
| Vitamin B6 0.18mg | 11% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 27% |
| Vitamin E 1.36mg | 9% |
| Vitamin K 120ug | 97% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 2.15mg | 20% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 900mg | 27% |
| Selenium, Se 1.23ug | 2% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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